N’Oatmeal 2 Ways: Apple Cinnamon & Banana Coconut

I’ve mentioned this before, but breakfast can be one of the toughest meals to figure out when first embarking on a Paleo diet, or while on The 21-Day Sugar Detox. And it seems as if you agree, as n’oatmeal was the clear winner on a recent Instagram poll when I asked you what recipe you were the most interested in seeing next here on the blog!

Both of these paleo n'oatmeal recipes below are egg-free, so they’re a nice breakfast option when you’re just not in the mood for more eggs. And they’ll keep a few days in the fridge and can be eaten warm or cold, so they’re perfect for those days when you need a breakfast that's grab and go!

If you're looking for my other n'oatmeal recipe, which can also be made as an egg-free Paleo breakfast option, grab the Banana Chia N'Oatmeal from The 21-Day Sugar Detox Cookbook.

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N'Oatmeal 2 Ways: Apple Cinnamon & Banana Coconut

APPLE CINNAMON N’OATMEAL

grain-free • gluten-free • nightshade-free • sugar-free • dairy-free • egg-free • 21DSD

PREP TIME: 5 minutes
YIELD: 2 servings each

ingredients:

• 8 ounces unsweetened applesauce (for 21DSD use 2 servings of my Tart & Creamy Applesauce)
• 1/2 cup chunky unsalted almond butter
• 1/3 cup coconut cream* (or use blended, full-fat or light coconut milk for a less thick or reduced-fat result)
• 2 tablespoons collagen peptides, optional (or other protein powder)
• 1/2 teaspoon cinnamon
• pinch of salt
• sliced green apple & chopped almonds, optional, for garnish

preparation:

Mix together the apple sauce, almond butter, coconut cream until the mixture is thick and creamy. Add the collagen peptides, cinnamon and salt, and serve with some sliced green apple & almonds on top.

To serve warm, heat in a saucepan over low heat until warmed through.

BANANA COCONUT N’OATMEAL

grain-free • gluten-free • nightshade-free • sugar-free • dairy-free • nut-free • egg-free • 21DSD

PREP TIME: 5 minutes
YIELD: 1-2 servings

ingredients:

• 1 green-tipped banana (If you’re not on The 21-Day Sugar Detox, using a ripe banana is also an option.)
• 3/4 cup sweet potato puree
• 1/3 cup coconut cream* (or use blended, full-fat or light coconut milk for a less thick or reduced-fat result)
• 1/2 teaspoon vanilla
• 1/4 teaspoon cinnamon
• 2 tablespoons collagen peptides, optional (or other protein powder)
• 1/2 cup flaked coconut, plus extra for garnish

preparation:

Mash the banana together with the sweet potato puree and coconut cream. Add the vanilla, cinnamon, and collagen peptides into the mixture, and then stir in the flaked coconut before serving.

Serve with some additional coconut flakes on top – bonus points if you have time to toast them in the oven beforehand!

To serve warm, heat in a saucepan over low heat until warmed through.

*If you’d like to make your own coconut cream, place a can of full fat coconut upside down in the refrigerator, and leave for 8 – 24 hours. Open the can – you’ll see that the milk has separated into two layers. Reserve the liquid layer for smoothies or other recipes and take the hardened coconut cream and use in the recipes above.

 

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